Stir together cranberries and 2 tablespoons sugar in a small bowl; set aside.
Combine 2 cups flour and next 4 ingredients; stir in melted butter until crumbly. Reserve 1 cup flour mixture. Press remaining mixture into bottom of a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 15 minutes. Sprinkle with dates, pecans, and cranberry mixture. Stir together caramel sauce and remaining 1/3 cup flour; spoon over cranberries. Sprinkle with reserved 1 cup flour mixture. Bake 20 more minutes or until lightly browned. Cool on a wire rack. Cut into bars.
I've waited many months for fresh cranberries to be available to make this. I love these flavors. Because I'm not a big fan of dates, I substituted chopped rehydrated dried apples, (about 1 1/4 C fruit with equal amount of water and some Amaretto). Next time I would just used chopped apples or other fruit. And it needed twice as much cranberries for that tart pop that they can give.
I lined my pan with heavy duty foil and greased it. Then I just pulled the whole thing out when I took it out of the oven, and pulled down the sides. That caramel syrup can be hard to get out of the pan if you don't deal with it when you first take it out of the oven.
I kept out almost 2 C mix for the topping. I think you could also reduce one of the sugars by at least 1/4 C and still be sweet enough.
I'm not sure why the flour is added to the caramel syrup. I will skip that next time. I will definitely make this again. And now that I have crans in the freezer, I can make it anytime.
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